ELC Profile: Katie Lazor

Challenge Profile: Katie Lazor

Meet Katie, a passionate locavore and the executive director of Eat Denver–Denver’s independent restaurant network. She shares her thoughts about eating locally and tips to succeed at the challenge!

 

Why did you decide to join the challenge for the second year in a row?

I love the idea of the Slow Food challenge. For me, it is all about self awareness of what I’m currently buying and eating. September is one of the easiest times to be a locavore and is a fun time to be more creative with my ingredients.  

 

What are the economic benefits supporting locally-owned restaurants who source locally?

Sourcing locally is a chance [for restaurants] to work with other local companies to continue growing our food system. Restaurants have an incredible buying power, and a ripple effect. When chefs speak out, they have a captive audience. They have a voice for consumer behavior and interest.

For example, Chef’s Collaborative did a fascinating economic impact study with a pilot group of seven restaurants on the front range. They self-reported spending 3.7 million collectively from over 100, which translates to a 7.4 million impact on local economy. [Read more about the study here]. The study illustrates the buying power of restaurants, and how much power their buying practices have on the local economy.

 

What tips do you have for first-timers?

Visit Eat Denver’s chef-demo booth from 10-11am at Denver Union Station! The chef teaches shoppers how to use seasonal ingredients. You can stand and watch the demo, have a sample, and then go buy the ingredients to make the dish right at the farmers market.

Host a dinner party to extend that challenge to your friends and family in a fun way!

Do your research to know what types of farms are at your local farmer’s market and what are the market’s requirements are for purveyors. Ask questions to know that all food at your farmers market is locally produced.

0 Comments

Submit a Comment

Recent Posts

Announcing the Snail Trail!

Slow Food Denver is excited to announce the launch of the Snail Trail. It is a dining passport that will take you on an eating adventure with coupons from a dozen of Denver’s restaurants & food organizations that are aligned with our Chapter’s efforts for good,...

Learning with Lil’ Sprouts: Pasta Salad

Learning with Lil' Sprouts: Pasta Salad    How best to keep a dozen kids grades K-4 engaged in a cooking class? I ask myself this as I start my first semester teaching two classes with Lil’ Sprouts. The answer, it turns out, is not to plan a class around all the...

At Home Soil Conservation

At Home Soil Conservation  The use of fertile land for crops is essential for our society. However, a report on agriculture notes that US soil is seeing high soil degradation and a drop in soil fertility. To make up for this loss, farmers use fertilizers containing...

Learning with Lil’ Sprouts: Homemade Dressing and Salad

Learning with Lil' Sprouts: Homemade Dressing and Salad   I don’t like salad! is the first response of most students when I tell them we are making a dressing and salad for cooking class.  You don’t have to like it, but you may have fun making one I tell them....

Fall Recipe: Swedish Apple Cake

Fall Recipe: Swedish Apple Cake One of my favorite things about fall, without a doubt, is the food. The scents, tastes, and memories that surround autumn dishes always make me look forward to the cooler weather and falling leaves. One recipe that has been a staple...

Combatting College Food Waste

Combatting College Food Waste Since moving away for college, and having to buy ingredients and cook food on my own, I’ve become very aware of how fast my food sours, spoils or even sprouts. I’ve found that when purchasing produce to make meals for one person, I have a...